Crawfish Boulettes
Claws of larger boiled specimens are often pulled apart to.
Recipe Summary Crawfish Boulettes
Boulettes is French for 'little balls.' These combine the naturally sweet taste of crawfish tails with the Cajun 'Trinity' of onions, bell peppers, and celery, with an extra kick from the Cajun seasoning. They are deep fried until golden brown and delicious. You will love these!Ingredients | Fresh Crawfish Shipped1 (16 ounce) package cooked and peeled whole crawfish tails½ cup chopped onion¼ cup chopped green bell pepper¼ cup chopped celery1 ½ teaspoons minced garlic5 slices stale white bread, torn into pieces1 egg1 teaspoon salt½ teaspoon black pepper2 teaspoons Cajun seasoning2 tablespoons chopped fresh parsley3 tablespoons thinly sliced green onions2 quarts vegetable oil for frying1 ½ cups dry bread crumbs1 tablespoon Cajun seasoningDirectionsPlace the crawfish tails, chopped onion, bell pepper, celery, garlic, stale bread, and egg into the bowl of a food processor. Add the salt, black pepper, and 2 teaspoons of Cajun seasoning. Cover and pulse until the crayfish mixture is finely chopped. Scrape into a bowl and fold in the parsley and green onions. Cover and refrigerate 1 hour.Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the bread crumbs and 1 tablespoon of Cajun seasoning together in a bowl; set aside.Form the crawfish mixture into 1 tablespoon-size balls and roll in the bread crumbs. Cook in batches in the hot oil until the balls turn golden brown and begin to float, about 4 minutes. Drain on a paper towel-lined plate and serve hot.Info | Fresh Crawfish Shippedprep:
40 mins
cook:
25 mins
additional:
1 hr
total:
2 hrs 5 mins
Servings:
36
Yield:
36 boulettes
TAG : Crawfish BoulettesSeafood, Shellfish, Crawfish,
